Try this Egg Fried Rice recipe, or contribute your own.
Suggest a better description1 Cook the rice in a pan of boiling salted water for about 10 minutes until almost tender. Drain and rinse with boiling water. Spread out onto a large plate and cool completely in the fridge to help keep the grains separate. 2 Heat a wok until hot and slightly smoking. Swirl in the oil, add the rice and stir-fry for three minutes. Add the peas, salt and pepper and stir-fry for another five minutes over a high heat. 3 Mix the eggs with the sesame oil in a small bowl. Pour into the wok in a thin stream, stirring all the time and stir-fry for a minute. 4 Add the spring onions and stir-fry for another 1-2 minutes until the eggs have set. Spoon into serving bowls or turn out on to a plate to serve. Recipe by: Food & Drink
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 4 | ||
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Calories: 559 | ||
Calories from Fat: 199 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.1g | 29 % | |
Saturated Fat 5.5g | 28 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 207mg | 7 % | |
Potassium 345.4mg | 9 % | |
Total Carbohydrate 66.2g | 19 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 63.2g | ||
Protein 22.8g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 559
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